Berry Macadamia Parfait with Low Sugar Granola
TIME
30 minutes
SERVES
4
CREATED BY
Sarah DeNardi/ Brookfarm
SUMMARY
A rich in berries, low in sugar crunchy macadamia parfait that is as beautiful as it is delicious. Layered with zesty homemade berry compote, creamy Greek yogurt, and Brookfarm’s crunchy gourmet Low Sugar Macadamia Granola – an easy to make cafe style parfait at home.
Rich in berries, low in sugar crunchy macadamia parfait
Ingredients
Berry Compote
- 4 cups mixed berries (fresh or frozen)
- 2 tbsp monk fruit sweetener (or your preferred sweetener)
- Juice and zest of 1 lemon (divided)
- 1 tsp vanilla extract
- 1 cinnamon stick (optional)
- 1–2 lemon myrtle leaves (optional)
- 3 tsp arrowroot or cornflour
- ¼ tsp ground ginger or 1 tsp freshly grated ginger (optional)
Parfait Layers
- 1 cup fresh berries
- 2 cups thick Greek yogurt
Method
- In a saucepan, combine berries, monk fruit sweetener, lemon zest, vanilla, and cinnamon stick/lemon myrtle (if using). Stir in 1 tbsp of lemon juice. Simmer gently for 5 minutes.
- In a small bowl, mix arrowroot with the remaining lemon juice. Stir into the berry mix along with ginger (if using) and cook for 2–3 more minutes until slightly thickened.
- Remove from heat, discard cinnamon stick and lemon myrtle leaves. Cool completely.
- How to Assemble: A spoonful of fresh berries | ¼ of the berry compote | A generous layer of Greek yogurt | A sprinkle of Brookfarm granola on top
Recipe Notes & Tips
- Make ahead: Assemble parfaits up to a day ahead – just leave granola off until serving.
- Storage: Compote keeps in the fridge for 1 week or freeze up to 3 months.
- Sweetener info: Monk fruit sweetener is naturally derived and zero-calorie. Look for one with a 1:1 sugar replacement ratio.
Keep baking
